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4. HOUSE RULES STOCK CONTROL The House Rules Section contains 9 sub-sections each of which covers a particular subject of food safety management. Every House Rule sub-section begins with guidance and then provides advice on how to write your own House Rules. A template is then provided for use when writing the House Rules. Your House Rules should reflect your current safe working practices on the 9 food safety subject areas covered in this manual.
WHAT YOU NEED TO DO • Read the guidance provided at the beginning of this sub-section • Draw up your own House Rules describing how you intend to manage stock control in your business • Once you have completed all your House Rules, to update your Action Plan Think about the stock control practices that you already have in place. It is possible that you will simply have to write these down to produce your Stock Control House Rules.
THE STOCK CONTROL HOUSE RULES ARE AN ESSENTIAL COMPONENT OF YOUR HAC BASED SYSTEM AND MUST BE KEPT UP TO DATE AT ALL TIMES
HOUSE RULES STOCK CONTROL
4.42
RELEVANT HAC CHARTS: Purchase, Storage, Preparation, Hot Holding, Cooling, Service
STOCK CONTROL HOUSE RULES Why is Stock Control important? Stock control is important because if high risk food is kept too long, even under favourable conditions, harmful bacteria may multiply. Additionally, even foods with a longer shelf life, whether dried, canned or frozen, may deteriorate if they are kept for too long. Food which is being stored may also become contaminated by food handlers, pests and the catering environment.
What is Stock Control? Stock control is a term used to describe the measures taken to ensure that food is not kept beyond its shelf life. In this manual, it also refers to measures taken to prevent certain types of contamination especially during storage, defrosting, hot holding, service and transportation.
What Stock Control measures could be used? • Incoming food should not be accepted if its packaging is seriously damaged exposing the product to the risk of contamination or if the food is obviously contaminated • Incoming food must not be accepted if its ‘use by’ date has expired • In of good practice, you may also wish to consider rejecting stock beyond its ‘best before’ date • Stored food must not be used if its ‘use by’ date has expired • High risk food which has been removed from its packaging should be re-labelled with a new suitable ‘use by’ date, based on manufacturer’s instructions • High risk foods prepared on the premises and then stored for later use should be labelled with an appropriate ‘use by’ date • Stock should be rotated on a first-in-first-out basis and damaged stock removed from the main storage area • Dried food should be stored in large waterproof containers and should not be topped up with new stock. Ensure that the existing food is used first • Keep food that can cause allergic reaction separate from other foods. It is vital not to lose the product description and traceability following unpacking, decanting and storage. (refer to the Cross Contamination Prevention House Rules) What food protection measures can be used? • Food being stored, defrosted, held hot, displayed or transported must be protected from contamination. This may be achieved by the use of suitable containers or packaging • Food on display should be protected as far as practicable, for example, by the use of sneeze guards and/or covers
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
4.43
HOUSE RULES STOCK CONTROL
WHAT YOU NEED TO DO NOW To effectively manage the Stock Control part of your HAC based system, using the information in this sub-section for guidance, go to the next page and write a list of House Rules covering Stock Control for your business. Here is an example of how you could write your House Rules : Stock Control House Rules Describe: • Control Measures and Critical Limits (where applicable) • Monitoring including frequency
Delivery of Food
For every delivery - visual checks : - Check ‘use by’ dates - Check ‘best before’ dates - Check the packaging for signs of damage - Check product for signs of contamination
Monitoring Once you have completed your House Rules for Stock Control, you must then monitor their use. Keep a record of the monitoring you carry out. This can be done by using the Weekly Record (refer to Records Section in this manual).
Corrective Action If you find that your Stock Control House Rules are not being followed, you must make a record of the problem you have identified and the action you have taken to correct it. This information can also be entered in the Weekly Record. The training given in Stock Control should be recorded on the training record. An example of a training record can be found in the Training House Rules sub-section of this manual.
It is required that all records of monitoring and any corrective action(s) taken be kept for an appropriate period of time, to demonstrate that your HAC based system is working effectively.
Action Plan Once you have completed all your House Rules, to update your Action Plan. The Stock Control House Rules are an essential component of your HAC based system and must be kept up to date at all times. Your House Rules need to be written to accurately reflect how you run your business and be readily understood by all of your food handling staff.
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
HOUSE RULES STOCK CONTROL
4.44
STOCK CONTROL HOUSE RULES Enter a statement of your Stock Control House Rules in the table below : Stock Control House Rules Describe: • Control Measures and Critical Limits (where applicable) • Monitoring including frequency
Delivery of Food Including : • ‘Use by’ Dates • ‘Best before’ Dates • Physical Condition
Storage Including : • ‘Use by’ Dates • ‘Best before’ Dates • Protection of Food
Stock rotation Including : • Decanted Food • First-in-first-out • Damaged Stock
Labelling of bought-in High Risk Foods which have been removed from their original packaging
Labelling of High Risk Foods prepared on the premises
Protection of Food Including : • Defrosting • Hot Holding • Service/Delivery
Monitoring/checking and any other appropriate records used by your business
• Weekly Record
Signed .........................................................................................................
Position in the business .....................................................................................................
Date .........................................................
The Stock Control House Rules are an essential component of your HAC based system and must be kept up to date at all times.
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
CookSafe Food Safety Assurance System
5. RECORDS Contains guidance and templates for you to use to link in with all the other sections
RECORDS
5.1
RECORDS When using ‘CookSafe’, it is essential that the outcomes of your monitoring procedures are recorded at a frequency that reflects the nature and size of your catering business. Similarly, when monitoring reveals that your procedures, laid out in your House Rules, have not been followed, your corrective actions must also be recorded. Recording helps you to keep an accurate check on food safety procedures within your business and enables you to demonstrate to others that you are controlling hazards in an effective manner.
Which records must be kept? HAC based procedures require that you record the following : • Monitoring checks – you decide on these as you draw up your House Rules • Verification checks – these management checks are already included on the ‘CookSafe’ Recording Forms • Review of your HAC based system - guidance on when to review can be found in the Review Record at the end of this Section
What paperwork is needed? Your monitoring checks may be recorded by using one or a combination of the following methods : 1. By using the Recording Forms provided in ‘CookSafe’. 2. By using Recording Forms which have been drawn up or adapted by yourself, either in paper copy, electronically or by recording in a diary.
Which of the Recording Forms provided by ‘CookSafe’ should be used? The Records provided in this manual, if correctly used, will help you to meet and the requirements of a HAC based system and demonstrate it is working effectively. When following ‘CookSafe’, the following Monitoring Records are provided and can be used : Monitoring Record
Purpose
Delivery Record
To record the monitoring of incoming deliveries
Cold Food Record
To record the monitoring of the refrigerator, chill, cold display units and the function of your freezer/s
Hot Temperature Record
To record cooking, cooling and reheating temperatures
Hot Holding Record
To record hot holding temperatures
Off Site Temperature Record
To record hot and cold food temperatures for food served in other locations such as home delivery and outside catering
Note - In many businesses, the All-in-One Record can be used as an alternative to all of the above records.
Cleaning Schedule
To record cleaning (this record can be found in the Cleaning House Rules section )
Weekly Record
To record weekly management checks on all your House Rules and Records
Monthly Probe Thermometer Check
To record monthly checks on thermometer(s)
Review
To record six monthly checks on your HAC based procedures and to record any interim checks
The above records must be kept for a reasonable period of time in order to demonstrate that your system is working effectively. For further information and advice, you should your Enforcement Officer.
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
DELIVERY RECORD
5.2
The ‘All-in-One’ is an alternative to this record
You decide how many food items you will probe or check per delivery
Date
Supplier/Food Items
Date Code
Temp
Corrective Action
Initials
Write your Critical Limits here : Critical Limit
Notes
Corrective Action Examples:
Chilled Food
• Reject food • Review supplier
Frozen Food
• Review staff training Raw/Cooked/ Ready-to-eat foods
• •
Condition of food and date coding Allergy Awareness: Does the food delivered match the order and are you aware of the composition of the food?
Yes
No
Corrective Actions (if applicable): .............................................................................................................................................................................
Have the corrective actions been carried out? Yes / No / Not Applicable
(delete as applicable)
Date checked by Manager/Supervisor
Initials
............................................................................................................................................
...............................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
COLD FOOD RECORD
5.3
The ‘All-in-One’ is an alternative to this record
MONTH: ................................................................................................................... Temperature of Refrigerator/Chill/Cold Display – RECOMMENDED TWICE PER DAY Function/Temperature of Freezer – RECOMMENDED ONCE PER DAY UNIT DATE
AM
PM
AM
PM
AM
PM
AM
PM
AM
PM
Corrective Actions
Initials
1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
Write your Critical Limits here : Critical Limit
Notes
Corrective Action Examples: • Recheck temperature
Refrigerator(s)
• Consider if food is safe to use
Chill(s)
• Dispose of food which may be contaminated Cold Display(s)
• Review staff training • Call the engineer
Freezer(s)
Have the corrective actions been carried out? Yes / No / Not Applicable
(delete as applicable)
Date checked by Manager/Supervisor
Initials
............................................................................................................................................
...............................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
Food Items
Time Finished Cooling Core Temperature
CookSafe Food Safety Assurance System
Yes / No / Not Applicable
(delete as applicable)
Have the corrective actions been carried out?
............................................................................................................................................
Date checked by Manager/Supervisor
...............................
Initials
• Continue reheating until your specified temperature is achieved • Review staff training
Action Taken
Reheating
Corrective Action Example:
Time Started Cooling
CORRECTIVE ACTION
• Consider if food is safe to use/dispose of food which may be contaminated • Revise cooling procedure/review staff training
Core Temp
REHEATING
Cooling
Time Finished Cooking
COOLING
• Continue cooking until your specified temperature is achieved • Consider if food is safe to use/dispose of food which may be contaminated
Notes
Time Started Cooking
COOKING
You decide how many food items you check per day. The ‘All-in-One’ is an alternative to this record
Cooking
Critical Limit
Write your Critical Limits here :
Date
HOT TEMPERATURE RECORD
Initials
RECORDS 5.4
Issue 1.1, July 2005
RECORDS
5.5
HOT HOLDING RECORD You decide how many food items you check per day. The ‘All-in-One’ is an alternative to this record. Date
Food Items
Core Temp
Time of check
Comments / Corrective Action
Initials
Write your Critical Limits here : Critical Limit
Notes
• Consider if the food is safe to use/Dispose of food which may be contaminated
Hot Hold Food
Have the corrective actions been carried out? Yes / No / Not Applicable
Corrective Action Examples:
(delete as applicable)
Date checked by Manager/Supervisor
Initials
............................................................................................................................................
...............................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.6
OFF SITE TEMPERATURE RECORD You decide how many food items you check per day. The ‘All-in-One’ is an alternative to this record. Date
Food Items
Core Temp
Time of check
Comments / Corrective Action
Initials
Write your Critical Limits here : Critical Limit
Notes
• Consider if the food is safe to use/Dispose of food which may be contaminated
Hot Food
•
Cold Food
Have the corrective actions been carried out? Yes / No / Not Applicable
Corrective Action Examples:
(delete as applicable)
Date checked by Manager/Supervisor
Initials
............................................................................................................................................
...............................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
ALL-IN-ONE RECORD
5.7
page 1 of 2
To be completed daily and used as an alternative to the individual records: 'Delivery Record', 'Cold Food Record', Hot Temperature Record', 'Hot Holding Record' and ‘Off Site Temperature Record’
DATE: ................................................................................................................... DELIVERIES – You decide how many food items should be probed in each delivery Supplier’s name Details of food items
Van condition • Cleanliness • Separation of Raw and Cooked/Ready-to-eat food Food temperature • Critical Limit - Chilled: ................................ • Critical Limit – Frozen: ................................ Food condition • Packaging/Contamination
Within date codes • ‘Use-by’ or ‘Best-before’ Corrective Actions • Reject Food • Review supplier • Review staff training Allergy Awareness • Does the food delivered match the order and are you aware of the composition of the food?
Yes
No
Corrective Actions (if applicable): .............................................................................................................................................................................................................................................................................................. COLD FOOD RECORD Refrigerators/Chill/Cold Display • Critical Limit ................................ Temperature checks (Recommended twice daily) Freezers • Critical Limit ................................
Unit AM
Unit PM
Unit
AM
Unit PM
Unit
AM
Unit PM
Unit
AM
PM
Unit
Function checks (Recommended once daily) Corrective Actions • Recheck Temperature • Consider if food safe to use • Review staff training •
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.8
ALL-IN-ONE RECORD
page 2 of 2
HOT TEMPERATURE RECORD – You determine the monitoring frequency in your Temperature Control House Rules Write Your Critical Limit for Cooking here : Write Your Critical Limit for Cooling here : Write Your Critical Limit for Reheating here : COOKING
Food Item
Time Started Cooking
Time Finished Cooking
COOLING Core Temp
Corrective Actions: Cooking : • Continue cooking until your specified temperature achieved • Consider if food is safe to use/dispose of food which may be contaminated
Time Started Cooling
Time Finished Cooling
REHEATING Core Temperature
Notes:
Cooling : • Consider if food is safe to use/dispose of food which may be contaminated • Revise cooling procedure/review staff training Reheating : • Continue reheating until your specified temperature is achieved • Review staff training
HOT HOLDING RECORD AND/OR OFF SITE TEMPERATURE RECORD You determine the monitoring frequency in your Temperature Control House Rules Write Your Critical Limit for Hot Holding and/or Off Site Temperatures: Food Item
Corrective Actions: • Consider if food is safe to use •
Core Temp
Time of Check
Notes:
Manager/Proprietor’s Signature ........................................................................................................................................................................................... Date ................................................................................. to also complete the Weekly Record each week CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
WEEKLY RECORD
5.9
page 1 of 2
The following ongoing checks should be carried out by the Manager or Proprietor during each working week and should be carried out by all businesses using ‘CookSafe’.
WEEK COMMENCING: ................................................................................................................... Training Have the Training House Rules been followed? • New Staff including Induction • Formal Training • Retraining/HAC Training • Other Training Personal Hygiene Have the Personal Hygiene House Rules been followed? • Personal Cleanliness/Hand Washing Facilities • Protective Clothing • Illness/Exclusion Cleaning Has the Cleaning Schedule been followed? • All specified equipment and areas • Frequency • Method Cross Contamination Prevention Have the Cross Contamination Prevention House Rules been followed? • Personnel • Delivery Vehicles • Storage • Cooling • Equipment • Allergy Awareness Pest Control Have the Pest Control House Rules been followed? • Pest Proofing • Insect Screens/ Fly-killing Devices • Good Housekeeping Waste Control Have the Waste Control House Rules been followed? • Waste in Food Rooms • Waste Collection Maintenance Have the Maintenance House Rules been followed? • Delivery Vehicles • Premises Structure • Light Fittings/Covers • Work Surfaces • Equipment/Utensils • Ventilation System
Yes
No
N/A
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CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.10
WEEKLY RECORD
page 2 of 2
Stock Control Have the Stock Control House Rules been followed? • Delivery • Storage • Stock Rotation • Labelling • Protection of Food Temperature Control Have the Temperature Control House Rules been followed? Records Have all the necessary temperature checks been recorded using the correct recording forms or alternatively using the ‘All-in-One’ form?
Yes
No
N/A
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If the answer to any of the above questions is “NO’ then enter the corrective action details in the table below.
CORRECTIVE ACTION This space should be used to record details of any deviations from the House Rules during the week. Details of Corrective Actions taken should also be recorded. House Rules Deviations Observed
Corrective Actions Taken
Manager/Proprietor’s Signature ........................................................................................................................................................................................... Date .................................................................................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.11
MONTHLY PROBE THERMOMETER CHECK Probe thermometer recording details
Month
Reading in Iced Water
Reading in Boiling Water
Checked by
• The readings in iced water should be -1°C to +1°C, if outside this range the unit should be replaced or returned to the manufacturer to be recalibrated. • The reading in boiling water should be between 99°C and 101°C, if outside this range the unit should be replaced or returned to the manufacturer to be recalibrated.
Date and Details of Yearly Calibration
Date of next Yearly Calibration
N.B. The electronic display unit should be checked at least once per year. Manufacturers may offer a calibration service.
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.12
REVIEW It is essential that your HAC based procedures are kept up to date. A review of your system must be carried out on a regular basis, ideally every six months or if any of the circumstances covered in the table below arise. Use the table as a checklist of circumstances which may lead to a change or addition to your HAC based system and record the changes you have made. Date of Review ................................................................................................... EXAMPLES
Applicable? yes or no
If YES, what changes are needed to your HAC based procedures?
Summary of changes made, date and initials
Introduction of any new dish with substantially different process Introduction of new equipment/supplier or delivery methods
Changes to premises layout
Changes to House Rules
A Local Authority inspection where deficiencies were noted New information available on hazards and risks
Cleaning Chemical Changes
Staff Changes
Customer Complaint
Six Monthly Review (if applicable)
Other factors not mentioned above (detail)
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
For further information on our work please : HAC Team Scotland Food Standards Agency St Magnus House 6th Floor 25 Guild Street Aberdeen AB11 6NJ Tel: (01224) 285100 Email: [email protected] www.food.gov.uk
©Crown Copyright 2004
WHAT YOU NEED TO DO • Read the guidance provided at the beginning of this sub-section • Draw up your own House Rules describing how you intend to manage stock control in your business • Once you have completed all your House Rules, to update your Action Plan Think about the stock control practices that you already have in place. It is possible that you will simply have to write these down to produce your Stock Control House Rules.
THE STOCK CONTROL HOUSE RULES ARE AN ESSENTIAL COMPONENT OF YOUR HAC BASED SYSTEM AND MUST BE KEPT UP TO DATE AT ALL TIMES
HOUSE RULES STOCK CONTROL
4.42
RELEVANT HAC CHARTS: Purchase, Storage, Preparation, Hot Holding, Cooling, Service
STOCK CONTROL HOUSE RULES Why is Stock Control important? Stock control is important because if high risk food is kept too long, even under favourable conditions, harmful bacteria may multiply. Additionally, even foods with a longer shelf life, whether dried, canned or frozen, may deteriorate if they are kept for too long. Food which is being stored may also become contaminated by food handlers, pests and the catering environment.
What is Stock Control? Stock control is a term used to describe the measures taken to ensure that food is not kept beyond its shelf life. In this manual, it also refers to measures taken to prevent certain types of contamination especially during storage, defrosting, hot holding, service and transportation.
What Stock Control measures could be used? • Incoming food should not be accepted if its packaging is seriously damaged exposing the product to the risk of contamination or if the food is obviously contaminated • Incoming food must not be accepted if its ‘use by’ date has expired • In of good practice, you may also wish to consider rejecting stock beyond its ‘best before’ date • Stored food must not be used if its ‘use by’ date has expired • High risk food which has been removed from its packaging should be re-labelled with a new suitable ‘use by’ date, based on manufacturer’s instructions • High risk foods prepared on the premises and then stored for later use should be labelled with an appropriate ‘use by’ date • Stock should be rotated on a first-in-first-out basis and damaged stock removed from the main storage area • Dried food should be stored in large waterproof containers and should not be topped up with new stock. Ensure that the existing food is used first • Keep food that can cause allergic reaction separate from other foods. It is vital not to lose the product description and traceability following unpacking, decanting and storage. (refer to the Cross Contamination Prevention House Rules) What food protection measures can be used? • Food being stored, defrosted, held hot, displayed or transported must be protected from contamination. This may be achieved by the use of suitable containers or packaging • Food on display should be protected as far as practicable, for example, by the use of sneeze guards and/or covers
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
4.43
HOUSE RULES STOCK CONTROL
WHAT YOU NEED TO DO NOW To effectively manage the Stock Control part of your HAC based system, using the information in this sub-section for guidance, go to the next page and write a list of House Rules covering Stock Control for your business. Here is an example of how you could write your House Rules : Stock Control House Rules Describe: • Control Measures and Critical Limits (where applicable) • Monitoring including frequency
Delivery of Food
For every delivery - visual checks : - Check ‘use by’ dates - Check ‘best before’ dates - Check the packaging for signs of damage - Check product for signs of contamination
Monitoring Once you have completed your House Rules for Stock Control, you must then monitor their use. Keep a record of the monitoring you carry out. This can be done by using the Weekly Record (refer to Records Section in this manual).
Corrective Action If you find that your Stock Control House Rules are not being followed, you must make a record of the problem you have identified and the action you have taken to correct it. This information can also be entered in the Weekly Record. The training given in Stock Control should be recorded on the training record. An example of a training record can be found in the Training House Rules sub-section of this manual.
It is required that all records of monitoring and any corrective action(s) taken be kept for an appropriate period of time, to demonstrate that your HAC based system is working effectively.
Action Plan Once you have completed all your House Rules, to update your Action Plan. The Stock Control House Rules are an essential component of your HAC based system and must be kept up to date at all times. Your House Rules need to be written to accurately reflect how you run your business and be readily understood by all of your food handling staff.
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
HOUSE RULES STOCK CONTROL
4.44
STOCK CONTROL HOUSE RULES Enter a statement of your Stock Control House Rules in the table below : Stock Control House Rules Describe: • Control Measures and Critical Limits (where applicable) • Monitoring including frequency
Delivery of Food Including : • ‘Use by’ Dates • ‘Best before’ Dates • Physical Condition
Storage Including : • ‘Use by’ Dates • ‘Best before’ Dates • Protection of Food
Stock rotation Including : • Decanted Food • First-in-first-out • Damaged Stock
Labelling of bought-in High Risk Foods which have been removed from their original packaging
Labelling of High Risk Foods prepared on the premises
Protection of Food Including : • Defrosting • Hot Holding • Service/Delivery
Monitoring/checking and any other appropriate records used by your business
• Weekly Record
Signed .........................................................................................................
Position in the business .....................................................................................................
Date .........................................................
The Stock Control House Rules are an essential component of your HAC based system and must be kept up to date at all times.
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
CookSafe Food Safety Assurance System
5. RECORDS Contains guidance and templates for you to use to link in with all the other sections
RECORDS
5.1
RECORDS When using ‘CookSafe’, it is essential that the outcomes of your monitoring procedures are recorded at a frequency that reflects the nature and size of your catering business. Similarly, when monitoring reveals that your procedures, laid out in your House Rules, have not been followed, your corrective actions must also be recorded. Recording helps you to keep an accurate check on food safety procedures within your business and enables you to demonstrate to others that you are controlling hazards in an effective manner.
Which records must be kept? HAC based procedures require that you record the following : • Monitoring checks – you decide on these as you draw up your House Rules • Verification checks – these management checks are already included on the ‘CookSafe’ Recording Forms • Review of your HAC based system - guidance on when to review can be found in the Review Record at the end of this Section
What paperwork is needed? Your monitoring checks may be recorded by using one or a combination of the following methods : 1. By using the Recording Forms provided in ‘CookSafe’. 2. By using Recording Forms which have been drawn up or adapted by yourself, either in paper copy, electronically or by recording in a diary.
Which of the Recording Forms provided by ‘CookSafe’ should be used? The Records provided in this manual, if correctly used, will help you to meet and the requirements of a HAC based system and demonstrate it is working effectively. When following ‘CookSafe’, the following Monitoring Records are provided and can be used : Monitoring Record
Purpose
Delivery Record
To record the monitoring of incoming deliveries
Cold Food Record
To record the monitoring of the refrigerator, chill, cold display units and the function of your freezer/s
Hot Temperature Record
To record cooking, cooling and reheating temperatures
Hot Holding Record
To record hot holding temperatures
Off Site Temperature Record
To record hot and cold food temperatures for food served in other locations such as home delivery and outside catering
Note - In many businesses, the All-in-One Record can be used as an alternative to all of the above records.
Cleaning Schedule
To record cleaning (this record can be found in the Cleaning House Rules section )
Weekly Record
To record weekly management checks on all your House Rules and Records
Monthly Probe Thermometer Check
To record monthly checks on thermometer(s)
Review
To record six monthly checks on your HAC based procedures and to record any interim checks
The above records must be kept for a reasonable period of time in order to demonstrate that your system is working effectively. For further information and advice, you should your Enforcement Officer.
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
DELIVERY RECORD
5.2
The ‘All-in-One’ is an alternative to this record
You decide how many food items you will probe or check per delivery
Date
Supplier/Food Items
Date Code
Temp
Corrective Action
Initials
Write your Critical Limits here : Critical Limit
Notes
Corrective Action Examples:
Chilled Food
• Reject food • Review supplier
Frozen Food
• Review staff training Raw/Cooked/ Ready-to-eat foods
• •
Condition of food and date coding Allergy Awareness: Does the food delivered match the order and are you aware of the composition of the food?
Yes
No
Corrective Actions (if applicable): .............................................................................................................................................................................
Have the corrective actions been carried out? Yes / No / Not Applicable
(delete as applicable)
Date checked by Manager/Supervisor
Initials
............................................................................................................................................
...............................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
COLD FOOD RECORD
5.3
The ‘All-in-One’ is an alternative to this record
MONTH: ................................................................................................................... Temperature of Refrigerator/Chill/Cold Display – RECOMMENDED TWICE PER DAY Function/Temperature of Freezer – RECOMMENDED ONCE PER DAY UNIT DATE
AM
PM
AM
PM
AM
PM
AM
PM
AM
PM
Corrective Actions
Initials
1st 2nd 3rd 4th 5th 6th 7th 8th 9th 10th 11th 12th 13th 14th 15th 16th 17th 18th 19th 20th 21st 22nd 23rd 24th 25th 26th 27th 28th 29th 30th 31st
Write your Critical Limits here : Critical Limit
Notes
Corrective Action Examples: • Recheck temperature
Refrigerator(s)
• Consider if food is safe to use
Chill(s)
• Dispose of food which may be contaminated Cold Display(s)
• Review staff training • Call the engineer
Freezer(s)
Have the corrective actions been carried out? Yes / No / Not Applicable
(delete as applicable)
Date checked by Manager/Supervisor
Initials
............................................................................................................................................
...............................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
Food Items
Time Finished Cooling Core Temperature
CookSafe Food Safety Assurance System
Yes / No / Not Applicable
(delete as applicable)
Have the corrective actions been carried out?
............................................................................................................................................
Date checked by Manager/Supervisor
...............................
Initials
• Continue reheating until your specified temperature is achieved • Review staff training
Action Taken
Reheating
Corrective Action Example:
Time Started Cooling
CORRECTIVE ACTION
• Consider if food is safe to use/dispose of food which may be contaminated • Revise cooling procedure/review staff training
Core Temp
REHEATING
Cooling
Time Finished Cooking
COOLING
• Continue cooking until your specified temperature is achieved • Consider if food is safe to use/dispose of food which may be contaminated
Notes
Time Started Cooking
COOKING
You decide how many food items you check per day. The ‘All-in-One’ is an alternative to this record
Cooking
Critical Limit
Write your Critical Limits here :
Date
HOT TEMPERATURE RECORD
Initials
RECORDS 5.4
Issue 1.1, July 2005
RECORDS
5.5
HOT HOLDING RECORD You decide how many food items you check per day. The ‘All-in-One’ is an alternative to this record. Date
Food Items
Core Temp
Time of check
Comments / Corrective Action
Initials
Write your Critical Limits here : Critical Limit
Notes
• Consider if the food is safe to use/Dispose of food which may be contaminated
Hot Hold Food
Have the corrective actions been carried out? Yes / No / Not Applicable
Corrective Action Examples:
(delete as applicable)
Date checked by Manager/Supervisor
Initials
............................................................................................................................................
...............................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.6
OFF SITE TEMPERATURE RECORD You decide how many food items you check per day. The ‘All-in-One’ is an alternative to this record. Date
Food Items
Core Temp
Time of check
Comments / Corrective Action
Initials
Write your Critical Limits here : Critical Limit
Notes
• Consider if the food is safe to use/Dispose of food which may be contaminated
Hot Food
•
Cold Food
Have the corrective actions been carried out? Yes / No / Not Applicable
Corrective Action Examples:
(delete as applicable)
Date checked by Manager/Supervisor
Initials
............................................................................................................................................
...............................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
ALL-IN-ONE RECORD
5.7
page 1 of 2
To be completed daily and used as an alternative to the individual records: 'Delivery Record', 'Cold Food Record', Hot Temperature Record', 'Hot Holding Record' and ‘Off Site Temperature Record’
DATE: ................................................................................................................... DELIVERIES – You decide how many food items should be probed in each delivery Supplier’s name Details of food items
Van condition • Cleanliness • Separation of Raw and Cooked/Ready-to-eat food Food temperature • Critical Limit - Chilled: ................................ • Critical Limit – Frozen: ................................ Food condition • Packaging/Contamination
Within date codes • ‘Use-by’ or ‘Best-before’ Corrective Actions • Reject Food • Review supplier • Review staff training Allergy Awareness • Does the food delivered match the order and are you aware of the composition of the food?
Yes
No
Corrective Actions (if applicable): .............................................................................................................................................................................................................................................................................................. COLD FOOD RECORD Refrigerators/Chill/Cold Display • Critical Limit ................................ Temperature checks (Recommended twice daily) Freezers • Critical Limit ................................
Unit AM
Unit PM
Unit
AM
Unit PM
Unit
AM
Unit PM
Unit
AM
PM
Unit
Function checks (Recommended once daily) Corrective Actions • Recheck Temperature • Consider if food safe to use • Review staff training •
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.8
ALL-IN-ONE RECORD
page 2 of 2
HOT TEMPERATURE RECORD – You determine the monitoring frequency in your Temperature Control House Rules Write Your Critical Limit for Cooking here : Write Your Critical Limit for Cooling here : Write Your Critical Limit for Reheating here : COOKING
Food Item
Time Started Cooking
Time Finished Cooking
COOLING Core Temp
Corrective Actions: Cooking : • Continue cooking until your specified temperature achieved • Consider if food is safe to use/dispose of food which may be contaminated
Time Started Cooling
Time Finished Cooling
REHEATING Core Temperature
Notes:
Cooling : • Consider if food is safe to use/dispose of food which may be contaminated • Revise cooling procedure/review staff training Reheating : • Continue reheating until your specified temperature is achieved • Review staff training
HOT HOLDING RECORD AND/OR OFF SITE TEMPERATURE RECORD You determine the monitoring frequency in your Temperature Control House Rules Write Your Critical Limit for Hot Holding and/or Off Site Temperatures: Food Item
Corrective Actions: • Consider if food is safe to use •
Core Temp
Time of Check
Notes:
Manager/Proprietor’s Signature ........................................................................................................................................................................................... Date ................................................................................. to also complete the Weekly Record each week CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
WEEKLY RECORD
5.9
page 1 of 2
The following ongoing checks should be carried out by the Manager or Proprietor during each working week and should be carried out by all businesses using ‘CookSafe’.
WEEK COMMENCING: ................................................................................................................... Training Have the Training House Rules been followed? • New Staff including Induction • Formal Training • Retraining/HAC Training • Other Training Personal Hygiene Have the Personal Hygiene House Rules been followed? • Personal Cleanliness/Hand Washing Facilities • Protective Clothing • Illness/Exclusion Cleaning Has the Cleaning Schedule been followed? • All specified equipment and areas • Frequency • Method Cross Contamination Prevention Have the Cross Contamination Prevention House Rules been followed? • Personnel • Delivery Vehicles • Storage • Cooling • Equipment • Allergy Awareness Pest Control Have the Pest Control House Rules been followed? • Pest Proofing • Insect Screens/ Fly-killing Devices • Good Housekeeping Waste Control Have the Waste Control House Rules been followed? • Waste in Food Rooms • Waste Collection Maintenance Have the Maintenance House Rules been followed? • Delivery Vehicles • Premises Structure • Light Fittings/Covers • Work Surfaces • Equipment/Utensils • Ventilation System
Yes
No
N/A
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CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.10
WEEKLY RECORD
page 2 of 2
Stock Control Have the Stock Control House Rules been followed? • Delivery • Storage • Stock Rotation • Labelling • Protection of Food Temperature Control Have the Temperature Control House Rules been followed? Records Have all the necessary temperature checks been recorded using the correct recording forms or alternatively using the ‘All-in-One’ form?
Yes
No
N/A
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No
N/A
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No
N/A
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If the answer to any of the above questions is “NO’ then enter the corrective action details in the table below.
CORRECTIVE ACTION This space should be used to record details of any deviations from the House Rules during the week. Details of Corrective Actions taken should also be recorded. House Rules Deviations Observed
Corrective Actions Taken
Manager/Proprietor’s Signature ........................................................................................................................................................................................... Date .................................................................................
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.11
MONTHLY PROBE THERMOMETER CHECK Probe thermometer recording details
Month
Reading in Iced Water
Reading in Boiling Water
Checked by
• The readings in iced water should be -1°C to +1°C, if outside this range the unit should be replaced or returned to the manufacturer to be recalibrated. • The reading in boiling water should be between 99°C and 101°C, if outside this range the unit should be replaced or returned to the manufacturer to be recalibrated.
Date and Details of Yearly Calibration
Date of next Yearly Calibration
N.B. The electronic display unit should be checked at least once per year. Manufacturers may offer a calibration service.
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
RECORDS
5.12
REVIEW It is essential that your HAC based procedures are kept up to date. A review of your system must be carried out on a regular basis, ideally every six months or if any of the circumstances covered in the table below arise. Use the table as a checklist of circumstances which may lead to a change or addition to your HAC based system and record the changes you have made. Date of Review ................................................................................................... EXAMPLES
Applicable? yes or no
If YES, what changes are needed to your HAC based procedures?
Summary of changes made, date and initials
Introduction of any new dish with substantially different process Introduction of new equipment/supplier or delivery methods
Changes to premises layout
Changes to House Rules
A Local Authority inspection where deficiencies were noted New information available on hazards and risks
Cleaning Chemical Changes
Staff Changes
Customer Complaint
Six Monthly Review (if applicable)
Other factors not mentioned above (detail)
CookSafe Food Safety Assurance System
Issue 1.1, July 2005
For further information on our work please : HAC Team Scotland Food Standards Agency St Magnus House 6th Floor 25 Guild Street Aberdeen AB11 6NJ Tel: (01224) 285100 Email: [email protected] www.food.gov.uk
©Crown Copyright 2004
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